The Gugelhupf cake, with its charming name and distinctive shape, is a true showstopper. Originating from Austria, this beautiful, fluted Bundt cake boasts a rich history and an even richer flavor. Its tender crumb, often studded with raisins and dusted with powdered sugar, makes it a perfect treat for any occasion, from casual gatherings to special celebrations.
Whether you’re a seasoned baker or just starting your baking journey, this step-by-step guide will equip you with everything you need to know to bake a delicious and impressive Gugelhupf cake right in your own kitchen.
Gather Your Ingredients
Before we embark on this baking adventure, let’s gather all the necessary ingredients. Remember, baking is a science, so using the right amount of each ingredient is key to a successful Gugelhupf:
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional)
- Powdered sugar, for dusting
Optional Ingredients:
- 1/4 cup rum or brandy (for soaking raisins)
- 1 teaspoon almond extract
- Lemon zest from 1 lemon
Ingredient Substitutions:
- Gluten-Free: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour.
- Dairy-Free: Use your preferred dairy-free milk alternative in place of whole milk.
Equip Your Kitchen
Having the right tools makes baking even more enjoyable. Here’s what you’ll need to make a Gugelhupf cake:
- 10-inch Bundt pan
- Mixing bowls (large and medium)
- Electric mixer (handheld or stand mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire rack
- Toothpick or cake tester
Let’s Get Baking!
Now comes the fun part – baking our Gugelhupf cake. Follow these steps carefully for best results:
Step 1: Prepare the Bundt Pan
Generously grease and flour a 10-inch Bundt pan. This crucial step ensures our beautiful cake releases easily from the pan after baking.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the sifted flour, baking powder, and salt. Set this aside.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy.
Baking Tip: Ensure your butter is adequately softened for optimal creaminess.
Step 4: Add Eggs
One at a time, beat the eggs into the butter and sugar mixture, mixing well after each addition.
Step 5: Incorporate Wet and Dry Ingredients
Gradually alternate adding the dry ingredient mixture and the milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Baking Tip: Overmixing can develop gluten, resulting in a tough cake.
Step 6: Flavor Infusion
Stir in the vanilla extract. If desired, add rum-soaked raisins, almond extract, or lemon zest for an extra layer of flavor.
Gugelhupf Cake Batter
Step 7: Pour Batter into the Bundt Pan
Pour the cake batter into the prepared Bundt pan, spreading it evenly.
Step 8: Baking Time
Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a wooden toothpick inserted into the center comes out clean.
Baking Tip: Ovens can vary, so it’s always a good idea to check for doneness a few minutes before the recommended time.
Step 9: Cooling and Unmolding
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Step 10: Dust with Powdered Sugar
Once the cake is completely cool, dust it generously with powdered sugar before serving.
Gugelhupf Cake Dusted With Powdered Sugar
Gugelhupf Cake FAQs
Here are answers to some common questions about baking this delicious treat:
Q: Can I make Gugelhupf cake ahead of time?
A: Absolutely! Gugelhupf cake can be baked a day in advance. Wrap it tightly in plastic wrap and store it at room temperature.
Q: My Gugelhupf cake sunk in the middle. What went wrong?
A: Don’t worry – it happens! This could be due to underbaking, opening the oven door too frequently during baking, or using expired baking powder.
Q: Can I freeze Gugelhupf cake?
A: Yes, you can freeze Gugelhupf cake for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil before freezing.
Enjoy Your Baking Triumph!
Making a Gugelhupf cake is a rewarding baking experience. The enticing aroma filling your kitchen, the beautiful presentation, and the delightful flavors will impress your family and friends. So go ahead, gather your ingredients, and embark on this delicious baking adventure!
Don’t forget to share your baking creations and experiences with us in the comments below. We love hearing from you!
